MIT IAP 2010 Taste Of Scotland Session 1

Welcome!

Your Professors and TAs
David Russo
past MIT EECS undergraduate
Melissa Webster
MIT Sloan MBA graduate
Kevin McComber
MIT materials science graduate student
Eileen Peng
MIT Sloan MBA graduate

Sponsors

Class Syllabus
Session 1: Introduction to Scotch
Session 2: Making of Scotch
Session 3: Advanced Connoisseurship
6 drams per session
Session 1 and 2 favorites  “select malts”
Session 3
re-sample select malts
“ comparison malts”
two “world whiskies”
Ask questions at any time

Alcohol and Its Effects
Alcohol is absorbed into the bloodstream
slowed by the consumption of food
Alcohol is a diuretic
need to replace body’s water
Please drink water and consume food while tasting

Dram #1
Johnnie Walker Black Label
blended Scotch
40% ABV
Sl á inte!
(slahn-cheh)

Session 1: Introduction to Scotch
Basic definitions
Classifying malts by geography (regions)
Classifying malts by flavor (style)
Basic tasting procedure and skills
Outline:

What is Whisk(e)y?
Whiskey
Irish or American
Jack Daniels, Jim Beam, Bushmills, etc.
Whisky
Scotch, Japanese, Canadian, etc.
Macallan, Yamazaki, Crown Royal, etc.
All whisk(e)y is distilled from fermented grain
Scotch: must be aged in oak casks for at least three years

Malt vs. Grain Whisky
Malt whisky: Distilled from malted barley
Grain whisky: Distilled from grains other than malted barley
Typically higher proof than malt whisky, less flavorful, and much cheaper to produce
Malt whisky typically distilled in pot still Grain whisky typically distilled in column still (picture removed) (picture removed)

Types of Scotch Whisky (2009 Scotch Whisky Association Definitions) NOTE: After November 22 nd , 2011, the relevant category description must appear clearly and prominently on every bottle of Scotch sold Single Malt Scotch Malt whisky distilled at a single distillery Single Grain Scotch Grain whisky distilled at a single distillery Blended Scotch A mixture of one or more single malt scotches with one or more single grain scotches Blended Malt Scotch A mixture of single malt scotches distilled at more than one distillery (“Vatted malt” or “Pure malt”) Blended Grain Scotch A mixture of single grain scotches distilled at more than one distillery (“Vatted grain”) Single Cask Malt whisky distilled at a single distillery and bottled from a single cast

Regions of Scotch Production For picture, see: http://en.wikipedia.org/wiki/File:Scotch_regions.svg

Classification by Regions Lowland Light in flavor and texture, grassy or citrusy, do not improve with extended cask aging Highland Full-flavored and heavy bodied; can sometimes be peaty (smoky) Speyside Delicate, often grassy, floral or fruity; Some may be heavily sherried to produce darker, richer flavors Islay Peaty, full-bodied and full flavored; can be an “acquired taste” Islands (besides Islay) Peaty but not as peaty as Islay Campbeltown Springbank is the only working distillery; modestly peated; variants include Longrow & Hazelburn

Classification by Flavor (Style) (One dimension) Not Peaty Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg Lagavulin Laphroaig Port Ellen Talisker Caol Ila Longrow Oban Bowmore Glen Garioch Springbank Port Charlotte Ardmore Bunnahabhain Dalwhinnie Bruichladdich Macallan Glenlivet Glenfiddich Rosebank Auchentoshan Hazelburn Glengoyne Littlemill Glenkinchie Octomore Highland Park

Not Peaty, Not Sherried Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg 10 Lagavulin 16 Laphroaig 10 Port Ellen Talisker 10 Caol Ila 12 Longrow 10 Sherrywood Oban 14 Bowmore 18 Glen Garioch 10 Springbank 21 Port Charlotte Ardmore 12 Bunnahabhain 12 Dalwhinnie 12 Bruichladdich 10 Macallan 12,18 Glenlivet 12 Glenfiddich 12 Auchentoshan Classic Hazelburn 10 Glengoyne 10 Littlemill 10 Glenkinchie 10 Octomore Glenfarclas 12, 17, 25, 30 Highland Park 18 Bunnahabhain 18 Johnnie Walker Black Johnnie Walker Red Blend Macallan Fine Oak Glenfiddich 18 Auchentoshan 18 Auchentoshan Three Wood Glenlivet 18 Macallan 10 Glenfarclas 15 Genfarclas 10 Highland Park 12 Bruichladdich 15 Sherried JW Blue Johnnie Walker Green Highland Park 15 Johnnie Walker Gold Aberlour 10 Aberlour A’Bunadh Bowmore 12 Bowmore 25 Glen Garioch 21 Classification by Flavor (Style) (Two dimensions)

Classification by Flavor (Styles) (Two dimensions, reduced) Neither Peaty Nor Sherried Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg Lagavulin 16 Laphroaig 10 Caol Ila 12 Talisker 10 Port Ellen Longrow 10 Oban 14 Bowmore 12 Glen Garioch 10 Springbank 21 Port Charlotte Bunnahabhain 12 Dalwhinnie 12 Bruichladdich 10 Macallan 12,18 Glenfiddich 12 Auchentoshan Classic Glengoyne 10 Glenkinchie 10 Octomore Glenfarclas 12, 17, 25, 30 Bunnahabhain 18 Johnnie Walker Red Blend Macallan Fine Oak Glenfiddich 18 Auchentoshan 18 Auchentoshan Three Wood Glenlivet 18 Macallan 10 Glenfarclas 15 Genfarclas 10 Highland Park 12 Bruichladdich 15 Sherried Johnnie Walker Gold Aberlour 10 Aberlour A’Bunadh Johnnie Walker Blue

Basic Tasting Skills and Procedure
Tasting notes usually improve both the taster’s focus and memory
Note the color, clarity and highlights of the whisky
Swirl the whisky, and notice any evidence of “legs” (or viscosity)
Appreciate the aroma by inhaling with your nose close to the rim ( = “nosing”)
Your mouth may be partially open during “nosing”
Adding a splash of water is optional, but usually increases aroma & flavor
Addition of ice dulls the palate, and is discouraged -- especially for malt whisky
Adding significant amounts of water is often necessary with “cask strength” whisky
Re-swirl and re-nose the whisky after addition of a splash of water and/or after dilution
Choose to taste the unreduced whisky (or not) and/or after (each) dilution, based on the nose
If inhaling the aroma causes you to recoil or experience a “prickling” sensation, dilute!
Flavor and tactile receptors in the mouth are distributed, so move the whisky around
Flavor perceptions and evaluation are divided into entry, mid-palate, and finish
“ Mouthfeel” (tactile sensation) is an important component of tasting and evaluation
Notice the residual flavors and sensations in the oral cavity and throat upon swallowing ( = finish)
In formal evaluation, aroma, flavor and finish are assessed at various dilutions

Second Round of Drams
Auchentoshan Classic
Lowland
40% ABV
Glenfarclas 12
Speyside
43% ABV
Laphroaig 10
Islay
43% ABV

Sample Labels (Single Malts)

Sample Labels (Blended Whisky)

What Is It?

A Brief History of Scotch
Distillation technology originated in the Middle East, then brought to Scotland from Ireland between the 6 th and 9 th centuries
Distillation originally used to preserve surplus grain by farmers
High taxes imposed on Scotch by England led to prevalent smuggling in the 18 th century
Excise Act of 1823 significantly reduced the tax on Scotch and stimulated legal distilling. Major brands were established during this time period: ex. Macallan, Glenlivet
Until the 1970s, almost all single malt was used in blended whiskies

Aging and Its Effects
Aging must be done in oak casks
Cask treatments
Previous contents: bourbon, sherry, port, rum
Aging duration

How Whisky Is Drunk
Mixers
Ice
Water

Third Round of Drams
Glenfarclas 17
Speyside
43% ABV
Laphroaig 15
Islay
43% ABV

Voting

Bottle Prices (750 mL)
Johnnie Walker Black: $35-40
Glenfarclas 12: $50-60
Laphroaig 10: $45-55
Auchentoshan: $30-35
Glenfarclas 17: $80-95
Laphroaig 15: $65-80

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MIT IAP 2010 Taste Of Scotland Session 1

by lucianotourn on Jan 26, 2010

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MIT IAP 2010 Taste Of Scotland Session 1 — Presentation Transcript